Broccoli Cheese Soup 2
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.333333 cup
All-Purpose Flour4 cups
Whole Milk2 cups
Half-And-Half1
Salt110 g
Unsalted Butter1 pinch
Nutmeg1 cup
Chicken Broth (optional)Directions:
1
Preheat the oven to 375 degrees F
2
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper
3
Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes
4
Meanwhile, melt the butter in a pot over medium heat
5
Add the onions and cook until softened, 3 to 4 minutes
6
Sprinkle the flour on top
7
Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so
8
Add the milk and half-and half
9
Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper
10
Cover the pot and reduce the heat to low
11
Simmer until the broccoli is tender, 20 to 30 minutes
12
Stir in the cheese and allow to melt
13
Taste and season with salt and pepper as needed
14
Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely
15
(If you puree in a blender, return the soup to the heat to heat back up
16
Splash in some chicken broth if needed for thinning
17
) Garnish with the toasted broccoli or grated cheese and serve
18
Active Time: 15 minutes Total Time: 55 minutes